Cucumber-corn salad: cucumbers, corn, veggies, herbs, lime, olive oil.
In a large bowl, combine the diced cucumbers, cooked corn kernels, chopped red onion, diced red bell pepper, and chopped cilantro or parsley.
In a small bowl, whisk together the lime juice, olive oil, salt, and pepper to create the dressing.
Pour the dressing over the salad ingredients and toss everything well to combine. Make sure the dressing is evenly distributed.
Taste and adjust the seasoning, adding more salt, pepper, or lime juice if needed.
Refrigerate the salad for about 20-30 minutes before serving. This allows the flavors to meld and the salad to chill.
Serve the cucumber corn salad as a standalone meal or as a side dish with grilled chicken, fish, or another source of lean protein.
Low-cal salad with veggies, olive oil, and corn. High fiber keeps you full. Add protein (chicken/tofu) and healthy fat (avocado) for balance.